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Multiscale analysis of monoglyceride oleogels during storage
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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
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Evaluating the oil-gelling properties of natural waxes in rice bran oil : rheological, thermal, and microstructural study
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Extraction of coriander oil using twin-screw extrusion: feasibility study and potential press cake applications
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Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter
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CLA-rich chocolate bar and chocolate paste production and characterization
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CLA-rich soy oil shortening production and characterization
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Mapping the Chemical Variability of Vegetable Lecithins
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CLA-rich soy oil margarine production and characterization
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Dragon fruit (Hylocereus spp.) seed oils: their characterization and stability under storage conditions
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Thermal degradation kinetics of carotenoids in palm oil
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Effect of simulated thermo-degradation on the carotenoids, tocopherols and antioxidant properties of tomato and paprika oleoresins
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Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation
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Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods
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Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions
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Characterization of Aegean olive oils by their minor compounds
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Triacylglycerol analysis of fats and oils by evaporative light scattering detection
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Chemical composition of Turkish olive oil, Ayvalik
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Identification and occurrence of steryl glucosides in palm and soy biodiesel
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Impacts of bleaching and packed column steam refining on cocoa butter properties
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Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality
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Influence of chemical refining on the major and minor components of rice bran oil
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Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil
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Removal of dioxins and PCB from fish oil by activated carbon and its influence on the nutritional quality of the oil
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Influence of different oil-refining parameters and sampling size on the detection of genetically modified DNA in soybean oil
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Monitoring milk fat fractionation : filtration properties and crystallization kinetics
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Detection of DNA during the refining of soybean oil.
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Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties
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Influence of the vegetable oil refining process on free and esterified sterols.
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Analysis of free and esterified sterols in vegetable oils.
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Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy.
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Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends
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Determination of low trans levels in refined oils by Fourier transform infrared spectroscopy.
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Simple and cost-effective gram-scale chromatographic method for the purification of soybean phospholipids